Salted Caramel and Chocolate Cake


For Cake –

  • 200g butter, plus extra for greasing
  • 3 eggs
  • 125ml milk
  • 125g crème fraiche
  • 200g self raising flour
  • 50g cocoa
  • ½ tsp bicarbonate of soda
  • 200g light soft brown sugar

For Caramel –

  • 75g light soft brown sugar
  • 75g butter
  • ½ tsp fine sea salt
  • 250ml double cream

For Topping -

  • 50g butter
  • 100g dark chocolate (70% cocoa solids)
  • 20ml double cream
  • 80g peanut brittle, roughly chopped into large pieces
  • 10g salty popcorn


Calories columnFat columnSaturates columnSugars columnSalt column
749 per serving
37% %GDA
54g per serving
77% %GDA
33g per serving
165% %GDA
40g per serving
44% %GDA
1.30g per serving
22% %GDA


  1. Preheat the oven to 180°/fan 160°/gas mark 4. Butter a 1kg loaf tin and line the base with baking parchment.

  2. Put the butter into a medium saucepan and heat gently until just melted, then remove from the heat and whisk in the eggs, milk and crème fraiche.

  3. Sift the flour, cocoa and bicarbonate of soda into a large bowl then stir in the sugar and mix until combined.

  4. Pour the butter mixture onto the flour and mix to a thick smooth batter, then pour into the lined baking tin.

  5. Place in the oven to bake for 50 minutes until risen and just firm to the touch. Check that the cake is cooked through by inserting a skewer into the centre of the cake – if it comes out clean then the cake is ready, if not return and cook for another 5 minutes and repeat until the skewer is clean.

  6. Remove and leave to cool in the tin before turning out onto a cooling rack and cooling completely.

  7. While the cake cools, make the salted caramel. Place the sugar and butter into a frying pan and heat for 1 – 2 minutes until melted and just caramelizing. Add the salt and whisk in 125ml of the double cream then continue to cook, whisking occasionally, for another 3-5 minutes until thickened and golden brown. Remove from the heat and allow to cool.

  8. Make the ganache. Place the butter and chocolate into a bowl set over a pan of simmering water. Leave to melt then remove from the heat and stir until smooth. Whisk in the cream and leave to cool slightly.

  9. Finally, pour the remaining 125ml double cream into a large bowl and whisk until soft peaks are formed.

  10. When the cake is totally cold, split into three layers horizontally, then place the bottom layer onto a serving plate. Spread a third of the salted caramel onto it then spoon and spread third of the double cream onto it.

  11. Top with the next layer of cake then repeat with the caramel, cream and cake until fully layered up.

  12. Spoon the cooled ganache over the top of the cake, allowing it to drizzle down the sides, then decorate with the peanut brittle and popcorn. Cut into slices to serve.


Tip  – this is an indulgent gooey cake, but if you want to treat yourself but not too much, just use half double cream and crème fraiche, or if you’re really being good, just have the cake with the salted caramel filling.